Betsy'S Asparagus & Mushroom Saute

1. 1

   Cut 1 to 1/1-2 inches off the bottom of the asparagus spears, discard those pieces. Then cut the spears into 1 inch pieces with a diagonal cut.

2. 2

   Heat olive oil in medium sized pan, over medium high heat.

3. 3

   Toss asparagus and onion into the olive oil in the pan and stir to coat well.

4. 4

   Use salt and pepper to your liking.

5. 5

   Continue stirring, and when the asparagus and onion mixture sizzles, drop in the butter and stir it around so it melts, blends in and coats the aspargus mixture.

6. 6

   Now turn the heat down to medium or medium low (depending on your stove), cover the pan and let it simmer for a few minutes. Stir it a couple times and only cook until the asparagus turns a light green and softens a bit.

7. 7

   Now stir in the mushrooms, raise the heat back to medium high and cook (stirring) just until the mushrooms begin to shrink and soften.

8. 8

   TIME TO EAT!

* Per serving · 4 servings · Values may vary.

No additional tips available.